Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2388-4.pdf
Reference37 articles.
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3. Bouzid H, Rabiller-Baudry M, Paugama L, Rousseau F, Derriche Z, Bettahar NE (2008) Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks. J Membr Sci 314:67–75
4. Dalgleish DG (1984) Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis. J Dairy Res 51:425–438
5. De Kruif CG, Holt C (2003) Casein micelle structure, functions and interactions. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, vol. 1: proteins, part A, 3rd edn. Kluwer Academic/Plenum Publishers, New York, pp 233–276
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